Arroz con Gandules Recipe
Servings
4servings
Servings
4servings
Ingredients
  • 1tablespoon of Mazola® Corn Oil
  • ⅓cup of sofrito
  • 3cups of water
  • 1½teaspoons of sazón seasoning
  • 1 cube of chicken bouillon (or more if needed)
  • ¼cup of tomato paste
  • 1teaspoon of oregano
  • ¼cup of fresh cilantrochopped (optional)
  • 2–3 bay leaves
  • 2tablespoons of pimento stuffed olives (optional)
  • 15-ounce can of Pigeon Peas (gandules)drained and rinsed (or 2 cups of fresh or frozen)
  • 2cups of long grain rice
Instructions
  1. Step 1) Heat your caldero or Dutch oven to medium heat, and add your Mazola® Corn Oil and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
  2. Step 2) Next add in the sazón seasoning, tomato paste and chicken bouillon. Stir to combine.
  3. Step 3) Add in the drained pigeon peas, oregano, bay leaves, and water. Add the cilantro and/or olives, if using.
  4. Step 4) Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
  5. Step 5) Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
  6. Step 6) Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20–25 minutes. The dish is ready when all the liquid absorbed and the grains of rice are fluffy and fully cooked.